Is there any better way to celebrate Father’s Day than a meal on the back deck with some of Dad’s favorite grilled food? Pass around a platter of roasted shell fish, a warm round of Camembert cheese with a fresh baguette, grilled pork tenderloin and vegetables…and more. All enjoyed with plenty of Gallo Family Vineyards Wines.
I’m thrilled to be chosen to participate in this #SundaySupper Father’s Day Feast event. Welcome to our celebration with Gallo Family Vineyards. Twenty #SundaySupper community members are featuring recipes for a Father’s Day feast that have been made using (or pairing perfectly with) Gallo Cafe Zinfandel and California Pinot Noir. And if you’re not familiar, the #SundaySupper movement was started by Isabel over at Family Foodie as a project for “bringing back Sunday supper around the family table.” Who can argue with that???
Pampering the Father in this house is easy, as he always has a clear agenda of what he wants on his plate for the day. And it’s always a feast, from appetizer to main course right on through dessert. Let’s take a look.
We started the party early in the afternoon with one of Bob’s favorite. It’s is a simple platter of assorted roasted shellfish, drizzled with vinaigrette. Seafood Pan Roast is so good it’s hard to believe it didn’t take hours to prepare. Let your seafood counter be the judge of what will end up on your plate. A good selection found us enjoying lobster tail, sea scallops, jumbo shrimp and some oysters. Drizzle all of it with some creme fraiche vinaigrette and broil and you’ve got an impressive light lunch or starter.
What was even more perfect was the pairing. The creamy seafood with the tart vinaigrette and the sweetness of the Cafe Zinfandel Gallo Family Wine was a refreshing combination. Gallo Café Zinfandel sparkles with strawberry, raspberry and watermelon flavors. We served it nice and chilled right from the fridge.
Later in the afternoon and moving the party to the back deck, we started out with a beautiful wooden block of appetizers. My friend Heather had just returned from a trip to Paris, so thanks to a very special souvenir we enjoyed some Foie Gras. A baguette from our local French bakery and some warmed Camembert cheese was an extraordinary beginning to a great meal on the deck.
What’s nice about a meal from the grill is that you can prepare everything in advance and of the items cook in about the same amount of time. Let’s start with Potatoes Wrapped and Grilled in Banana Leaves. An easy and very satisfying grilled potato recipe.
For the asparagus, simply wash, dry, and remove the tough ends and place on a sheet of heavy duty foil. Curl up the edges of the foil to make a rimmed platter. A sprinkle of salt and pepper and lemon slices and it’s ready to grill. Serve potatoes and asparagus on a big platter and dig in.
Our grilled pork tenderloin took on a Southwestern flair using some of the Gallo Family Wines Cafe Zinfandel and Chipotle Peppers in Adobo sauce. My glaze came together combining the wine, peppers, shallots, orange juice, chicken broth and cilantro. Pork tenderloin is a cinch to grill and this unique glaze brought a sweet and spicy surprise to the tender meat. And you can never go wrong serving a bottle of Gallo Pinot Noir. This medium bodied wine with aromas of ripe berry and earthy flavors stood up nicely with the spicy entree.
My tradition for Father’s Day is an Angel Food Cake for dessert. Angel Food Cake was my Father’s favorite dessert and I’d make it for him on Father’s Day and his birthday. I always use my old and trusty Betty Crocker recipe. I can’t think of a better way to celebrate the sweet Summer sun than with this light fluffy cake, berries and whipped cream.
Thanks to #Sundaysupper for this fun event and thanks to Gallo Family Wines for making Father’s Day even more spirited. Find their family wines no matter where you go, as they can be enjoyed almost anywhere.
Looking for more Father’s Day Feast ideas? Here are the links from the group.
Father’s Day Salads and Main Dishes:
- Avocado and Quinoa Salad by Ruffles & Truffles
- Baked Lentil Chilaquiles Casserole by Shockingly Delicious
- Barbecue Chicken with Pinot Noir Blueberry Sauce by The Girl In The Little Red Kitchen
- Chicken in a Caramelized Onion and Wine Sauce by Family Foodie
- Filet Mignon with Mushrooms and Pinot Noir Sauce by Hip Foodie Mom
- French Onion Soup au Gratin Stuffed Meatballs by Cupcakes & Kale Chips
- Grilled Pork Tenderloin with Southwestern Zinfandel Glaze by Cooking On The Ranch
- Jambalaya Kabobs by Foxes Love Lemons
- Man Burgers Stuffed with Pinot Noir Caramelized Onions by Kudos Kitchen by Renee
- Marinated Flank Steak by The Foodie Army Wife
- Mushroom Topped Pinot Noir Burgers by That Skinny Chick Can Bake
- Pinot Noir Glazed Salmon by Cindy’s Recipes and Writings
- Pinot Noir Mushroom Reduction Sauce with Grilled T-Bone Steak by Peanut Butter and Peppers
- Red Wine Meatball Subs by Momma’s Meals
Father’s Day Sweets and Treats:
- Angel Food Cake Smores Skewers by Melanie Makes
- Café Zinfandel Cake & Pinot Noir Quinoa by NinjaBaking.com
- Cherry Pinot Noir Pie by girlichef
- Chocolate Decadence with Café Zinfandel Whipped Cream and Raspberry Sauce by Desserts Required
- Hot Fudge Pudding Cake by Magnolia Days
- Pinot Noir Dark Chocolate Truffles by Alida’s Kitchen
- 1 pound pork tenderloin
- salt and pepper to taste
- 1 cup orange juice
- 1 tablespoon olive oil
- 1 small shallot minced
- 1 cup Gallo Family Wine Cafe Zinfandel
- 1 cup orange juice
- 3/4 cup chicken broth
- 2 tablespoons cilantro chopped
- 1 tablespoon chives chopped
- 1 in small chipotle pepper adobo sauce seeds removed, chopped
- 1/4 teaspoon sauce from chipotle peppers in adobo sauce
- 1/4 cup pine nuts toasted
Salt and pepper pork tenderloin. In a large plastic bag, marinate pork tenderloin in orange juice overnight.
When getting ready to grill, remove pork from marinade. Discard marinade. Pat tenderloin dry and grill on medium heat for about 15 minutes. Turning once.
In the meantime make the glaze. In a small saucepan, heat the olive oil and sauté the shallots over medium low heat until soft. Add the wine, orange juice and chicken broth and cook until reduced by half and thickened. Keep warm. Right before serving stir in chives, cilantro, chipotle peppers and chipotle sauce. Stir well until complete warm. Stir in toasted pine nuts.
To serve, drizzle glaze over pork tenderloin, slice and serve.
Gallo Family Wines and a Feast…It’s What’s for Father’s Day
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.